Bonfire Toffee

• 1lb granulated sugar
• 2oz butter
• 18 fl

Put sugar, butter and syrup into a large heavy pan and stir over a low heat until they have melted together. Bring to the boil, add the milk and lemon juice, and boil until a little dropped in cold water forms a firm ball. Take the pan off the fire and leave to stand until the toffee stops bubbling, then pour into a well-greased tin. Mark into squares when nearly set.